Nanoparticle formation by nanospray drying & its application in nanoencapsulation of food bioactive ingredients
Incorporation of bioactive ingredients to food product is the most active research area in the field of food processing, mainly because of their health-promoting benefits. Direct incorporation of these ingredients to the food system results in their instability to the environment which limits their...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300661 |